Description
A comforting and hearty casserole combining tender chicken, fresh zucchini, and creamy layers of cheese. Perfect for weeknight dinners or gatherings.
Ingredients
Scale
- 2 medium zucchinis, thinly sliced
- 2 cups cooked chicken breast, cubed or shredded
- 3 medium potatoes, peeled and thinly sliced
- 1 small red bell pepper, diced
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded cheddar cheese
- 2 cloves garlic, minced
- 1/2 small onion, finely diced
- 2 tablespoons olive oil or butter
- 1 1/2 cups heavy cream or whole milk
- 1/4 cup grated Parmesan cheese
- 1 tablespoon all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried Italian herbs
- Fresh parsley, chopped for garnish
Instructions
- Preheat your oven to 375°F (190°C) and grease a 9×13-inch casserole dish.
- In a skillet, heat olive oil over medium heat. Add the diced onion and minced garlic, sautéing until soft.
- Sprinkle in the flour and stir for about a minute. Gradually whisk in the heavy cream until thickened.
- Stir in the salt, pepper, dried herbs, and Parmesan cheese until melted into a creamy sauce.
- In the greased casserole dish, layer the sliced potatoes, zucchini, cooked chicken, and diced bell peppers.
- Pour one-third of the creamy sauce over each layer. Repeat until all ingredients are used up.
- Sprinkle the top with mozzarella and cheddar cheese.
- Cover with foil and bake for 35 minutes.
- Remove the foil and bake for another 15-20 minutes until golden and bubbly.
- Let it rest for 10 minutes, garnish with fresh parsley, then slice and serve.
Notes
Use leftover or rotisserie chicken to save time. This casserole can be assembled a day in advance and stored in the fridge.
- Prep Time: 15
- Cook Time: 50
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 450mg
- Fat: 25g
- Saturated Fat: 13g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg